Slow-Cooked Tex-Mex Chicken and Beans

For this memorable fix-and-forget chicken stew, use a high-quality salsa to save time without skimping on flavor; choose a jar with a short ingredient list.

Category: Main Dish

Cuisine: Tex Mex

☆☆☆☆☆

2 reviews 
Ready in 45 minutes
by khandih

Ingredients

1 cup dried pinto beans rinsed

1 jar (11 ounces) mild or medium salsa (1 1/2 cups)

2 tablespoons chopped canned chipotle chiles in adobo sauce

2 tablespoons all-purpose flour

1 1/2 pounds boneless skinless chicken thighs (about 8)

Coarse salt and ground pepper

1 medium red onion chopped

1 red bell pepper (ribs and seeds removed), chopped

1/4 cup reduced-fat sour cream for serving

1/4 cup chopped fresh cilantro for serving


Directions

In a 5- to 6-quart slow cooker, stir together beans, salsa, chiles, flour, and 1 cup water. Season chicken with salt and pepper; arrange on top of bean mixture. Scatter onion and bell pepper on top of chicken. Cover and cook on low heat for 8 hours. (Do not open lid or stir.) Remove chicken from stew; shred into large pieces and return to stew. Serve topped with sour cream and cilantro.

Reviews

☆☆☆☆☆

I made this recipe today. I followed the recipe exactly, except substituted gluten free 1:1 flour for the all-purpose flour. It was easy to make and really good.

betsybrycki

This is so easy and turns out delicious. I added some Southwest seasoning to the chicken and then sprinkled some over the onions. I will defineately be making this again.

khandih

[I made edits to this recipe.]

khandih
☆☆☆☆

[I posted this recipe.]

khandih

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